Picante Raspberry Chicken
Created by Marinate Me Baby • marinatemebaby.com• Course: Meat, Poultry Seafood Entrees • Season(s): Summer
Ingredients
- 1 cup raspberries
- 1 cup red jalapeno peppers, diced
- 1 tablespoon minced garlic
- 1 cup granulated sugar
- 1 cup water
- 1 cup cider vinegar
- 2 cups raspberry puree
- 1 cup cornstarch
- 1 teaspoon salt
- 1 tablespoon white vinegar
- 6 bone-in chicken pieces
Instructions
Marinade: In a blender, thoroughly mix the raspberries, jalapeño peppers, and garlic. In a medium sauce pan on medium heat, mix the sugar, water, cider vinegar, raspberry puree, cornstarch, salt and white vinegar together. Allow to come to a gentle boil. Once the boil starts, add the blended mixture. Turn down and simmer for about 5 minutes. Set aside to cool.
Chicken: Place the chicken in a large zip-type plastic bag or container with lid. Pour the marinade over the chicken and seal. Place in the refrigerator for at least 4 hours. Bake in oven at 375˚ for 30 minutes or grill until nearly fully cooked (160˚ at the thickest part of the meat). Remove chicken to a serving plate and allow to sit for 10 minutes before serving. The meat will continue to cook while it sits and should reach a safe eating temperature of 160˚ at the thickest part.